Ingredients:
For the crust:
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1 ½ cups graham cracker crumbs (about 10-12 graham crackers)
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¼ cup sugar
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⅓ cup melted butter
For the caramel sauce:
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1 cup brown sugar, packed
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6 tbsp butter
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½ cup heavy cream
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1 tsp vanilla extract
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Pinch of salt
For the cream filling:
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2 cups heavy cream
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⅓ cup powdered sugar
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1 tsp vanilla extract
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3 ripe bananas, sliced
To assemble:
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1-2 bananas, sliced (for layering)
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Caramel sauce (from above)
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Whipped cream or whipped topping (optional)
Instructions:
1. Make the crust:
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Preheat your oven to 350°F (175°C).
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In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
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Press the mixture into the bottom and up the sides of a pie dish to form a crust.
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Bake the crust for about 8 minutes, then remove from the oven and let it cool completely.
2. Make the caramel sauce:
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In a saucepan, combine the brown sugar, butter, and heavy cream. Bring to a boil over medium heat, stirring constantly.
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Once it starts boiling, reduce the heat and let it simmer for 3-4 minutes, continuing to stir, until it thickens.
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Remove from the heat and stir in the vanilla extract and a pinch of salt. Set aside to cool slightly.
3. Make the cream filling:
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In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the pie:
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Once the graham cracker crust is cooled, layer the sliced bananas evenly on the bottom of the crust.
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Drizzle a little bit of the caramel sauce over the bananas.
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Spread the whipped cream filling over the top of the bananas, smoothing it out with a spatula.
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Drizzle more caramel sauce on top of the whipped cream layer.